Tortilla Soup with Crispy Sticks
Tortilla Soup is a big hit with any family that enjoys Mexican flavor profiles. And you can customize the heat level!
- Author
- PLANTSTRONG
- Prep Time
- 15 minutes
- Cook Time
- 15 minutes
- Servings
- 6
- Category
Soup
- Cuisine
Mexican
Ingredients
- 6 to 8 corn tortillas
- 3 to 4 cups PLANTSTRONG Sofrito Broth or vegetable broth
- 1 yellow onion, diced
- ½ cup red bell pepper, diced
- 3 garlic cloves, minced
- One 15 oz. can fire-roasted chopped tomatoes
- One 15 oz. can fire-roasted crushed tomatoes
- One 15 oz. can black beans, drained and rinsed
- 1 cup frozen corn kernels, thawed
- One 8 oz. can whole green chilies, chopped
- 2 tablespoons ground cumin
- ½ cup diced avocado
- Cilantro for garnish
- ¼ teaspoon crushed red pepper flakes (optional)
- Salt and pepper to taste
Directions
- Preheat oven to 400.
- Cut corn tortillas into ¼ - ½ inch-wide strips and place on a baking sheet. Bake for 3 to 5 minutes until crispy. Remove from the oven and set aside.
- Place ½ cup of broth in a medium saucepan and add the onion, bell pepper, and garlic. Cook for 5 minutes over low heat, stirring occasionally. Add the remaining 2 ½ to 3 ½ cups of broth (depending on how thick you like your soup) and both kinds of canned tomatoes, then bring to a boil.
- Add the beans, corn, chilies, and cumin and cook over medium heat for 15 minutes. Using an immersion blender, blend very briefly, or mash slightly; this will thicken the soup a bit. Add salt and pepper to taste.
- Serve with crispy sticks and diced avocado on top.
